Easy Golden Sourdough Discard Rosemary Focaccia
This golden sourdough discard rosemary focaccia is a foolproof, no-yeast bread that uses up your sourdough discard. With a crispy, golden crust and a soft, airy interior, it’s perfect for any occasion and gets even better the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 8-12 hours (including fermentation)
- Yield: 12 servings 1x
- Category: Bread
- Cuisine: Italian
Ingredients
Scale
- 3 cups (360g) unbleached all-purpose flour
- 1 cup (240g) sourdough discard, unfed and straight from the fridge
- 1 cup (240ml) warm water, about 90°F
- 1/3 cup (80ml) extra-virgin olive oil, plus more for the pan and drizzling
- 1 1/2 teaspoons (9g) fine sea salt
- 2 tablespoons chopped fresh rosemary, plus whole sprigs for topping
- Flaky sea salt, for finishing
- Optional: 4-5 garlic cloves, thinly sliced
Instructions
- Mix the dough: In a large bowl, combine warm water and sourdough discard. Stir until mostly dissolved. Add flour and salt, mix until a shaggy, sticky dough forms. Cover and let rest for 30 minutes.
- Perform the first stretch and fold: Wet your hands, stretch one side of the dough up and fold over the center. Rotate bowl and repeat four times. Cover and let rest 30 minutes.
- Repeat stretch and folds: Do two more rounds of stretch and folds, each 30 minutes apart. Cover and let rest at room temperature for 4-6 hours, until nearly doubled in size.
- Prepare the pan: Pour about 2 tablespoons olive oil into a 9×13-inch pan and spread all over bottom and sides.
- Transfer and stretch the dough: Gently scrape dough into the oiled pan. Let rest 10 minutes, then use fingertips to stretch toward edges. If it resists, rest another 10 minutes and try again.
- Final proof: Cover pan with plastic wrap and let rise until puffy and nearly doubled, about 1-2 hours.
- Preheat and dimple: Preheat oven to 425°F (220°C). Drizzle another 2 tablespoons olive oil over dough. Use fingertips to press deep dimples all across surface. Sprinkle chopped rosemary and flaky salt evenly. If using garlic, press into dimples.
- Bake: Place pan on middle rack and bake 20-25 minutes until deep golden brown and edges are caramelized. Internal temperature should reach 200°F (93°C). Cool in pan 5 minutes, then transfer to wire rack.
Notes
Use fresh rosemary; dried burns and becomes bitter. Cold discard from the fridge works best. Don’t skip the autolyse. For a thicker focaccia, use a 10-inch cast iron skillet and reduce baking time by 5 minutes. Store at room temperature; do not refrigerate. Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving (1/12 of r
- Calories: 210
- Sodium: 290
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
Keywords: sourdough discard, focaccia, rosemary, easy bread, no yeast, sourdough bread, discard recipe